In a large bowl, combine gf flour, pecan flour, baking powder, brown sugar, salt and cinnamon. Stir until well mixed.
1 ¾ Cup Gluten Free 1-to-1 Flour Blend, ½ Cup Pecan Flour, 4 teaspoon Baking Powder, 3 Tablespoon Light Brown Sugar, ½ teaspoon Salt, ½ teaspoon Cinnamon
Add the frozen butter. Fold together with a spatula until all little butter pieces are coated with flour.
6 Tablespoon Vegan Butter
Add the blueberries and nuts. Stir together.
1 Cup Fresh Blueberries, ½ Cup Roughly Chopped Pecans
In a small bowl, beat the egg and yolk until smooth. Add the milk and maple syrup. Stir together.
3 Tablespoon Maple Syrup, 1 Large Egg + 1 Egg yolk, ¼ Cup Non-Dairy Milk
Slowly add half of the wet ingredients to the dry. Fold together until all the wet is incorporate. Repeat again. You want to only add enough liquid to bring the dough together. It should not be wet. You may have some liquid leftover. Once the dough is shaggy but holding together, fold it a few times in the bowl to bring it into a ball.
Turn out onto a parchment lined baking sheet. Shape into a 7-inch diameter circle and cut into triangles (like pizza slices). Place scones on baking sheet into refrigerator for 30 minutes.
Preheat oven to 425F.
Bake the scones for 16-18 minutes until golden brown.
Store leftover scones at room temperature up to 3 days. Reheat by baking at 350F for 10 minutes.
Notes
To add a vanilla glaze, combine the following:
½ cup powdered sugar
1 tablespoon non-dairy milk
1 teaspoon vanilla
Drizzle over the scones and serve!Storage: These scones should be stored in an airtight container at room temperature for 1-2 days.